The Sookie Stackhouse Companion
SERVES 12
INGREDIENTS:
3 lb. small red potatoes, skins on, washed and quartered
Water
½ cup sour cream
½ cup half-and-half
4 Tbsp. butter
2 cups cheddar cheese, shredded (reserve 1 cup for topping)
3 strips of bacon, cooked and crumbled
1 shallot, minced and sautéed
¼ tsp. salt
½ tsp. fresh ground black pepper
Cover potatoes with 1 or 2 inches of water in a large saucepan. Bring to a boil, then reduce heat and cover. Simmer for 15 to 20 minutes, or until tender but not mushy. Remove from heat and drain.
Preheat the oven to 350 degrees F.
Mash potatoes and add sour cream, half-and-half, butter, 1 cup of the cheddar cheese, bacon, shallot, salt, and pepper. Place mashed potatoes in a greased or sprayed 9 × 13” or 3-quart casserole dish and sprinkle with the remaining cup of cheddar cheese. Bake for 30 minutes, or until thoroughly heated and cheese topping is melted.
Tip: The casserole could be made in advance and refrigerated for up to 2 days prior to baking. Allow extra baking time if dish has been prepared in advance and refrigerated.
Submitted by Michele Schubert
Desserts
ADELE HALE STACKHOUSE’S BLUE-RIBBON CHOCOLATE CAKE
TIME: 65 MINUTES; PREPARE THE ICING BEFORE MAKING THE CAKE • SERVES 12
INGREDIENTS:
Chocolate Icing:
1⅛ cups whipping cream
1 stick unsalted butter (use a premium brand)
4 Tbsp. unsweetened cocoa powder (use a premium brand)
3 Tbsp. light corn syrup
9 oz. bittersweet or semisweet chocolate (half of each is best; use
Ghirardelli or another premium brand)
1 tsp. pure vanilla extract
Chocolate Cake:
2 cups flour (sifted, then measured)
2 cups sugar (I prefer ultrafine baker’s sugar)
½ cup unsweetened cocoa powder (use a premium brand)
½ tsp. baking soda
¼ tsp. salt
1 cup whole milk
½ cup cold black coffee
½ cup shortening
1 tsp. pure vanilla extract
2 large eggs
⅔ cup chopped pecans, plus pecan halves for garnish
To prepare the icing, whisk the whipping cream, butter, cocoa powder, and corn syrup in a medium saucepan over medium heat until the butter melts and the mixture comes to a simmer. Remove the pan from the heat. Add the chocolate and vanilla, and whisk until the chocolate is melted and smooth. Refrigerate the frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.
Preheat the oven to 350 degrees F. Grease and flour two round 9” cake pans, 2” deep.
To prepare the cake, mix the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Beat in the milk, coffee, shortening, and vanilla with an electric mixer at a low speed until combined. Then beat at high speed for 2 minutes. Add the eggs and beat for 2 more minutes. Pour the batter into the prepared pans and smooth with a spatula.
Place in the middle of the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pans for 5 minutes. Remove from the pans and place on racks to cool completely.
Place one layer top side down on a plate. Spread with half of the prepared icing; sprinkle with chopped pecans. Top with the other layer, top side up. Frost the top and sides with the remaining icing. Garnish the cake with pecan halves with a star design.
Tip: When frosting the cake, run the knife or spatula under hot water every few minutes to ensure a glossy finish. Also, a tablespoon of mayonnaise can be added to the cake batter for moistness in cold, dry weather.
Submitted by Michele Schubert
AUNT PATTY’S SOUR CREAM CAKE WITH PRALINE FROSTING
TIME: 2 HOURS 15 MINUTES, PLUS COOLING TIME • SERVES 12
INGREDIENTS:
Cake:
1 cup sour cream
¼ tsp. baking soda
4 cups sugar
2 cups butter, softened
7 egg yolks
7 egg whites, stiffly beaten
3 cups all-purpose flour
½ tsp. salt
2 tsp. vanilla extract
2 Tbsp. almond extract
Praline Frosting (makes 1½ cups):
1 cup chopped pecans
6 Tbsp. butter
1 cup firmly packed light brown sugar
5 Tbsp. heavy cream
1 cup powdered sugar
1 tsp. vanilla extract
Preheat the oven to 325 degrees F. Grease and flour a 10” tube pan.
Stir together the sour cream and baking soda in a bowl; set the mixture aside. Beat the sugar and butter with an electric mixer on medium speed until fluffy. Add the egg yolks, one at a time, beating well after each addition. Fold in the egg whites. Stir the flour and salt together in a separate bowl, and then set the mixture aside.
Alternately add the flour mixture and the sour
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